👨‍🍳 作り方

1. 1

   Pat the beef cubes dry with paper towels and season with salt and pepper.

   💡 プロのコツ: Drying the beef helps it brown better.
2. 2

   Heat vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the beef in batches, about 2-3 minutes per side. Remove beef and set aside.

   💡 プロのコツ: Don't overcrowd the pot, as this will steam the meat instead of browning it.
3. 3

   Add chopped onion to the pot and cook until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 1-2 minutes until it darkens slightly.

5. 5

   Return the browned beef to the pot. Add the undrained diced tomatoes and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.

   💡 プロのコツ: Skim off any excess fat from the surface if desired.
6. 6

   In a separate bowl, whisk together the peanut butter and about 1 cup of the hot broth from the pot until smooth. This prevents lumps.

   💡 プロのコツ: Ensure the peanut butter mixture is completely smooth before adding.
7. 7

   Stir the peanut butter mixture into the stew. Add the cubed sweet potatoes. Cover and continue to simmer for another 25-30 minutes, or until the sweet potatoes are tender and the stew has thickened.

   💡 プロのコツ: Stir occasionally to prevent sticking.
8. 8

   Taste and adjust seasoning with salt and pepper as needed. Garnish with chopped cilantro before serving.

   💡 プロのコツ: Serve hot with rice or millet porridge.